Chicken and Spinach Crepes

Spinach and chicken mixed with mushroom-cheddar sauce make the filling for these elegant crepes that are topped with more sauce before baking.

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3.0 by 2 people

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  • Makes: 6 servings
  • Serving Size: 2 crepes
  • Prep: 1 hr
  • Bake: 30 mins 375°F

Chicken and Spinach Crepes

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3.0 by 2 people

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Directions

Crepes:

  1. Combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.

Sauce:

  1. Combine mushrooms, carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.

Filling:

  1. Combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).

From the Test Kitchen

Cool crepes. Stack crepes, placing 2 sheets of waxed paper between them. Wrap and freeze up to 2 months. Thaw before using.

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Nutrition Facts (Chicken and Spinach Crepes)

  • Per serving:
  • 318 kcal ,
  • 11 g fat
  • 111 mg chol. ,
  • 370 mg sodium ,
  • 26 g carb. ,
  • 27 g pro.
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